Tom Kha Gai is a fragrant and creamy Thai coconut chicken soup that balances bold flavors of lemongrass, ginger, and lime with the richness of coconut milk. This comforting soup is mildly spicy, slightly sweet, and packed with umami, making it a favorite in Thai cuisine. Whether you’re new to Thai cooking or a longtime fan, this dish is easy to make and incredibly satisfying.
Why You’ll Love This Recipe
- A perfect balance of creamy, tangy, and aromatic flavors
- Easy to make in under 30 minutes
- Naturally gluten-free and can be made dairy-free
- Can be customized with different proteins or vegetables
- A warm and comforting soup that’s great for any season
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Base Ingredients:
- Chicken breast or thighs (thinly sliced)
- Coconut milk (full-fat for the best flavor)
- Chicken broth
- Lemongrass stalks (smashed and cut into pieces)
- Galangal or ginger (sliced)
- Kaffir lime leaves (torn into pieces)
- Thai chilies (sliced, adjust for heat preference)
- Mushrooms (white or shiitake, sliced)
Seasonings:
- Fish sauce
- Lime juice (freshly squeezed)
- Brown sugar or palm sugar
- Salt (to taste)
Garnish:
- Fresh cilantro
- Green onions (sliced)
- Extra lime wedges
Directions
- Prepare the aromatics: Lightly smash the lemongrass stalks and slice the galangal (or ginger). Tear the kaffir lime leaves to release their oils.
- Simmer the broth: In a pot, bring the chicken broth to a simmer. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Let it simmer for about 5 minutes to infuse the flavors.
- Add the chicken: Add the sliced chicken to the pot and cook until it turns white and fully cooked (about 5 minutes).
- Add coconut milk and mushrooms: Pour in the coconut milk and stir well. Add the mushrooms and simmer for another 5 minutes.
- Season the soup: Add fish sauce, lime juice, and brown sugar. Taste and adjust the seasoning as needed.
- Serve hot: Remove the lemongrass, galangal, and kaffir lime leaves before serving. Garnish with fresh cilantro and green onions. Serve with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegan Option: Substitute chicken with tofu and use vegetable broth. Replace fish sauce with soy sauce or tamari.
- Spicier Version: Add more Thai chilies or a spoonful of chili paste.
- Seafood Twist: Replace chicken with shrimp or a mix of seafood.
- More Vegetables: Add baby corn, bok choy, or bell peppers for extra texture.
- Keto-Friendly: Omit sugar and adjust the lime juice and fish sauce to taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently over low heat on the stovetop. Avoid boiling to prevent coconut milk from curdling.
- Freezing: Not recommended, as coconut milk can separate when thawed.
FAQs
What does “Tom Kha Gai” mean?
“Tom” means soup, “Kha” refers to galangal, and “Gai” means chicken in Thai.
Can I use ginger instead of galangal?
Yes, but galangal has a more citrusy, peppery flavor. Ginger is a good substitute if galangal isn’t available.
What if I can’t find kaffir lime leaves?
Use lime zest or an extra splash of lime juice for a similar effect.
Is this soup supposed to be spicy?
It can be mildly spicy, but you can adjust the heat by adding or reducing Thai chilies.
Can I use canned mushrooms?
Fresh mushrooms are best, but canned mushrooms can work in a pinch.
How do I make this soup creamier?
Use extra coconut milk or a mix of coconut cream for a richer texture.
What can I serve with Tom Kha Gai?
It’s great on its own or served with steamed jasmine rice.
Can I make this soup ahead of time?
Yes, but add lime juice and fresh herbs just before serving for the best flavor.
What’s the difference between Tom Kha Gai and Tom Yum?
Tom Yum is a hot and sour soup with a clear broth, while Tom Kha Gai is creamy due to coconut milk.
Can I use boneless chicken thighs instead of chicken breast?
Yes! Thighs add extra juiciness and flavor to the soup.
Conclusion
Tom Kha Gai is a creamy, comforting Thai coconut soup that’s bursting with bold flavors. Whether you enjoy it as a light meal or a side dish, this easy-to-make recipe brings the authentic taste of Thailand to your kitchen. Try it today and experience the perfect balance of creamy coconut, zesty lime, and aromatic spices!
Print
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Course
- Method: Soup, Main Course
- Cuisine: Thai
Description
This Tom Kha Gai is a rich and flavorful Thai coconut chicken soup made with tender chicken, creamy coconut milk, fragrant lemongrass, and a hint of spice. This comforting dish is perfect for chilly days or when you crave something warm, creamy, and aromatic. Serve it with jasmine rice for a complete Thai-inspired meal!
Ingredients
For the Soup Base:
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 3 slices fresh galangal (or ginger as a substitute)
- 3 kaffir lime leaves, torn into pieces
- 2 cloves garlic, minced
- 1–2 Thai red chilies, sliced (adjust for spice level)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
For the Chicken & Veggies:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 cup mushrooms (shiitake or button), sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Broth – In a pot, heat chicken broth over medium heat. Add lemongrass, galangal (or ginger), kaffir lime leaves, garlic, and Thai chilies. Simmer for 5 minutes to release the flavors.
- Add Chicken & Veggies – Add the chicken pieces, mushrooms, and cherry tomatoes. Simmer for 10 minutes, until the chicken is fully cooked.
- Stir in Coconut Milk – Pour in coconut milk and reduce the heat to low. Do not let it boil—just let it warm through for 5 minutes.
- Season the Soup – Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
- Garnish & Serve – Remove from heat and stir in green onions and fresh cilantro. Serve hot with steamed jasmine rice or on its own.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- If you can’t find galangal or kaffir lime leaves, ginger and lime zest are good substitutes.
- Adjust the spice level by adding more or fewer Thai chilies.
Find it online: https://wowrecipesfood.com/tom-kha-gai-recipe/
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